Title: « Homemade Mozzarella Cheese in 30 Minutes: Only 2 Ingredients! »

1. Pour the milk into a large pot and slowly heat it over medium-low heat.
2. Stir occasionally to prevent the milk from sticking to the bottom.
3. Heat the milk to about 180°F (82°C) or until it starts to steam but does not boil.

Step 2: Add Lemon Juice

1. Remove the pot from heat.
2. Slowly add the lemon juice while gently stirring.
3. You’ll notice the milk curdling and separating into curds (solid) and whey (liquid). Let it sit for 5–10 minutes to fully separate.

Step 3: Strain the Curds

1. Place a colander lined with cheesecloth or a clean kitchen towel over a large bowl.
2. Carefully pour the curds and whey into the colander to strain.
3. Allow the curds to drain for 5–10 minutes. For firmer cheese, gently squeeze the curds in the cheesecloth to remove more whey.

Step 4: Form the Mozzarella

1. Transfer the drained curds to a bowl.
2. Knead the curds gently until they become smooth and elastic. This helps shape the cheese into a ball.

Step 5: Chill and Serve

1. Place the mozzarella ball in cold water or ice water for 5–10 minutes to firm up.
2. Your homemade mozzarella is ready to enjoy! Use it immediately or refrigerate in an airtight container for up to 3 days.

Tips for Success

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